The King of Steaks

The ribeye is celebrated for its rich marbling, which renders down during cooking to create an incredibly flavorful and tender steak. This tutorial shows you how to handle this premium cut with care, using a simple stovetop method to achieve a steakhouse-worthy result.

From the initial sear to the final butter baste, you'll learn how to build layers of flavor and cook the steak to a perfect, juicy medium. This video proves that a luxurious steak dinner is easily achievable at home.

Ribeye Rules

• Choose a Thick Cut: For best results, select a ribeye that is at least 1 to 1.5 inches thick. This helps it form a crust without overcooking the inside.
• Sear the Fat Cap: Use tongs to hold the steak on its side and render the thick cap of fat first. This adds delicious beef tallow to the pan for searing.
• Embrace the Butter Baste: Adding butter, garlic, and herbs to the pan near the end of cooking and spooning it over the steak adds immense flavor and moisture.
• Rest Religiously: A ribeye needs a good 10-minute rest after cooking to ensure every slice is as juicy as possible.